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As coffee prices stay volatile, has sustainability become less of a priority for roasters?

Perfect Daily Grind

Over the last few years, more roasters and coffee shops have shifted to compostable cups and straws, as well as recyclable coffee packaging and plant-based milks , to meet the growing demand. The desire for more sustainable practices was not only focused on the production end of the supply chain, but also within the café setting.

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First Robotic Mobile Restaurant and DoorDash’s Commissary Kitchen

Modern Restaurant Management

Additionally, while other smoothie establishments use gallons of water to clean each blender, Ono’s patent-pending automated self-cleaning blender and robotic systems use 28x less water because it only needs to clean the blade and because it’s blended in the customer’s compostable cup. Financial terms were not disclosed.

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MRM People & Places: Game On at Walk-On’s and Gingerbread Houses for Humanity

Modern Restaurant Management

“Providing a sense of community is a top priority in every market we serve,” said Brandon Landry, who founded Walk-On’s in 2003. While he trained to become a sushi chef, he maintained a respect for hibachi and ramen. Compostable cutlery will be available this summer. The dispenser can also be wall mounted.

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New & Notable: TEAM Schostak Celebrates 40, AI in Food Service and Beachy Tech

Modern Restaurant Management

” “Many of our TEAM Members stay a long time with TSFR – a testament to our accountable culture, family atmosphere and commitment to training and development,” said Bill Angott, President and Chief Executive Officer at TSFR. Annual DEI Training will be required and provided for judges and committee members. ?

Food 433
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Stone Barns Claims It’s Fixing Agriculture. Former Employees Say the Farm Was Plagued by Dysfunction.

EATER

It’s also a training ground for the next generation of farmers that has for years attracted young, idealistic staffers who are passionate about growing food and believe that the right agricultural practices could help save the world. The farm is run by Jack Algiere, who was hired as the center’s first employee in 2003.